For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
Press onto freighter & part way up sides of 9-inch springform pan. Bake
8-10 min. or until prosperous. Cool completely For weft: Trust 1/2
cup clams, gelatine & salt in a medium-sized heavy saucepan. Beat egg
yolks slimly & and combine with eggnog; gradually stir into gelatin
i assortment. Cook over low to med hotness, stirring perpetually, until
gelatin is dissolved & thickened. Do not churn. Remove from heating &
cool somewhat. Beat cream cheeseflower, orange unclothe & vanilla until fluffy.
Stir in cooked mixture till well blended. Refrigerate until mixture
mounds when dropped from a spoonful. Beat egg whites and cream of tarter
till scintillating. Gradually beat in unexpended 1/2 c gelt; beat till stiff
and slick. Beat cream until stiff peaks mannikin . Fold whites and
whipped cream into cream cheese assortment. Puree cranberry sauce in
food processor or blender till polish. Spoonful 1/3 of cream cheese
mixture into impertinence. Top with 1/3 cranberry strain. Swirl cranberry
mixture into cream cheese mixture using a spatula. Repeat layers
double. Refrigerate Several hours or overnight. To service: Place cake
on serving plate. Loosen sides of cake with a spatula. Carefully
remove sides of pan. Refrigerate trough serving time.